I actually had a couple hours of unexpected free time yesterday which usually translates into, “What recipe should I try?” time. I love having time to have fun in the kitchen! I have been wanting to try to make a tasty peanut butter granola… so that is what I made! I’ve been a bit all over the nut butter and oat recipe combos…I promise I will come up with a recipe without these two ingredients next time!I combined all-natural peanut butter, chia seeds, hulled pumpkin seeds (pepitas), shredded coconut, coconut oil and pure maple syrup with the rolled oats.I slow baked for 1 hour being sure to toss the mixture around a few times during cooking.
I enjoy about 1/4 cup of this granola as a topping to yogurt or as part of a fruit, granola and yogurt parfait. Use lactose free yogurt if lactose intolerant. For FODMAPers…remember oats should be limited to 1/4 cup dry or 1/2 cup cooked due to FODMAP cut off amounts.